Asparagus and broccolini salad with tonnato

Name: Quick asparagus and broccolini salad recipe
Yield: 4
Ingredients: 185g can tuna in spring water, drained; Finely grated zest of 1 lemon, juice of ½; 1/2 cup (100g) aïoli; 2 bunches asparagus, trimmed; 2 bunches broccolini, thicker stems halved lengthways; 1/3 cup (80ml) extra virgin olive oil; 400g can brown lentils, drained and rinsed; 2 spring onions, thinly sliced; ¼ cup (40g) pine nuts, toasted; ¼ cup each parsley & mint leaves, chopped, plus extra to serve; 1½ tbs sherry vinegar; Chilli oil, to serve (optional)

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https://healthimprovements.info/recipes/quick-asparagus-broccolini-salad-recipe/hdk8tgze — Charred asparagus and broccolini salad with tonnato

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by Shannon Bennett

Chef

Oct 01, 2019

This spring greens salad is the perfect side dish but also deserves to be part of the main game.

185g can tuna in spring water, drained
Finely grated zest of 1 lemon, juice of ½
1/2 cup (100g) aïoli
2 bunches asparagus, trimmed
2 bunches broccolini, thicker stems halved lengthways
1/3 cup (80ml) extra virgin olive oil
400g can brown lentils, drained and rinsed
2 spring onions, thinly sliced
¼ cup (40g) pine nuts, toasted
¼ cup each parsley & mint leaves, chopped, plus extra to serve
1½ tbs sherry vinegar
Chilli oil, to serve (optional)

Method

1.

Place tuna, lemon zest and juice and aïoli in a blender, season and process until has a creamy sauce consistency.
2.

Heat a barbecue or grill pan over high heat. Toss asparagus and broccolini with 2 tbs oil and season, then grill for 4 minutes, turning once.
3.

Place lentils, spring onion, pine nuts and herbs, vinegar and remaining 2 tbs oil in a bowl, season and toss to combine.
4.

To serve, spread tuna sauce over a plate, top with asparagus and broccolini, then the lentil salad and extra herbs. Drizzle with chilli oil, if using.